An award-winning chef who has spent his entire career working for top hotels in the Bath area has been appointed as head chef at the city’s Royal Crescent Hotel & Spa.
Martin Blake, pictured, is to lead his team in developing a new farm-to-fork menu for the hotel’s flagship Dower House Restaurant, including a range of classic British dishes and afternoon tea options using locally sourced produce and suppliers.
Martin joined the Royal Crescent Hotel & Spa after more than six-and-a-half years at the exclusive Manor House Hotel, Castle Combe – the last three years and 10 months as head chef.
He has also worked at the Bowood Hotel & Spa, Homewood Park and The Bath Priorty.
He has also won numerous accolades, including Gold in Chef vs Chef (2014) and Silver (2013 and 2015)and as well as Somerset Best Chef 2014 and was finalist for the South West Chef of the Year title in 2016 and 2017.
Martin said “I am absolutely thrilled to be welcomed onboard the team at such an iconic hotel.
“I’m looking forward to working closely with my team to create some show-stopping dishes while continuing to maintain a five-star service and deliver an unrivalled experience for our loyal guests.”
Lorraine Jarvie, general manager of the 45-bedroom hotel, added: “We are delighted to welcome Martin Blake to the team.
“I am very much looking forward to working with him and to see how we can take the Dower House Restaurant and its menu in a new direction, while being at the forefront of sustainability and maintaining our relationships with local suppliers.”
The Dower House Restaurant is due to undergo a major refurbishment programme this spring, which is expected to be completed by the summer.
